Sweet and Sour Eggplant Recipe

SARSAYA® Sweet and Sour Sauce


  • 4 cups (500g) Eggplant, quartered
  • 1/2 tsp. (2.30g) AJI-NO-MOTO ® Umami Seasoning
  • 2 pcs. (100g) Eggs, beaten
  • 1/2 cup (80g) Cornstarch
  • 2 cups (450ml) Cooking oil, for deep frying
  • 2 Tbsps. (30g) Cooking oil, for sautéing
  • 1/4 cup (37g) Onion, sliced
  • 1 1/2 cups (120g) Bell pepper, thinly sliced
  • 1 cup (90g) Carrots, thinly sliced
  • 1 pack (200g) SARSAYA® Sweet and Sour Sauce
  • 1 tsp. (5g) Soy sauce


  1. SEASON. Sprinkle eggplant with AJI-NO-MOTO® Umami Seasoning.
  2. DIP, DREDGE and FRY. Dip the seasoned eggplant in beaten eggs, then dredge in cornstarch and deep fry in oil until golden brown. Set aside.
  3. STIR FRY. In a separate pan, add oil and stir-fry onion, bell pepper and carrots for a minute.
  4. SEASON. Add SARSAYA® Sweet and Sour Sauce and soy sauce. Add deep-fried eggplant. Mix and serve.

Cooking Tips

To achieve your tender and juicy eggplant, cook your eggplants within 1-2 minutes over medium fire to avoid overcooking.

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ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 25 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 cup (90g) Sweet and Sour Eggplant

Products Used

SARSAYA® Sweet and Sour Sauce Buy Now
AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
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Good to Know Nutrition Facts

Eggplants are rich in anthocyanin- an antioxidant that is believed to aid in ensuring good heart health! Pinggang Pinoy® Meal Suggestion: 1 cup rice 1 cup Sweet and Sour Eggplant 1 piece Fried Porkchop 1 piece banana 1 glass of water


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